I’m a sucker for warm, soft cornbread with just the right amount of sweetness. This cornbread recipe comes out perfect every time and is quick and easy to prepare. You can have this cornbread on the table in less than 40 minutes.

• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup unbleached all-purpose flour
• 2 tsp baking powder
• 1/4 cup sugar
• 1/2 tsp salt
• 2 eggs
• 2/3 cup buttermilk
• 2/3 cup milk (not skim or low-fat)
• 2 TBS unsalted melted butter, plus more for greasing pan

Adjust oven rack to the center position and preheat the oven to 425 degrees. Grease a 9-inch baking pan or loaf pan with butter. In a large bowl mix all dry ingredients together thoroughly. Make a well in the center by pushing the dry ingredients up the sides of the bowl and add the eggs, gently stirring them with a wooden spoon. Then add the milk and buttermilk and stir the wet ingredients into the dry until almost combined. Add the melted butter and mix together until completely combined. Pour your batter into your pan and bake for 25 minutes until the top cracks, is golden brown and the sides pull away from the pan. Allow the cornbread to cool for 5-10 before cutting into squares. You can store the cornbread for one-day wrapped in tin foil and reheat in a 350 degree oven.

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